In a small bowl, combine the shallots, balsamic vinegar, salt, and pepper. Let stand 15 minutes to allow the shallots to macerate. Whisk in the extra virgin olive oil. Taste and adjust the seasoning with more salt if necessary. Add more olive oil if you prefer the vinaigrette to have a little less bite. Store in a glass jar.
Arrange a bed of the salad greens on a large platter.
Top with the grains and any cooked vegetables you have on hand.
Next, add the ready-prepared vegetables (cut into small pieces) and the hard boiled eggs (quartered).
Top it all off with the red onions, crumbled cheese, and beans.
Shake well the vinaigrette, pour some over the salad and toss gently to combine.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-spring-salad/